Camping and woodcraft - Scoutmastercg.com

FISH AND SHELLFISH 327Fish Cakes.— Take fish left over from a previousmeal and either make some mashed potatoes (boilthem, and mash with butter and milk) or use justthe plain cold boiled potatoes.Remove bones fromfish and mince it quite fine. I\Iix well, in proportionof one-third fish and two-thirds potato. Seasonwith salt and pepper. Then mix in thoroughlya well-beaten egg or two (or equivalent ofdesiccated egg). If it seems too dry, add m.oreegg. Form into flat cakes about aj/^ x ^ inches,and fry with salt pork, or (preferably) in deepfat, like doughnuts.Fish, Creamed.— See page 337. A good way ofutilizing fish left over.Fish from Muddy Waters.— To clean themproperly, see directions in Chapter XV. Anothermethod is here copied from the Outer's Book:" Remove the scales, head, fins and intestines, wash andclean well, then place the fish in a large dishpan and pourboiling water over them, let them remain in this water forone minute, two minutes if the fish are very large, takeiliem out of the water and remove the skin. When theikin is removed the meat will be clean and free from moss,mud or tule taste. All fish caught from lakes or streamswhere fishfrequent places where moss or tules grow, will.aste of the moss unless they are scaled and the skin removed;the moss taste is under the scales and in the skin.Fish that live in swift running water will not have themoss taste, "^nd will not have to be scalded."When it is necessary to eat fish caught in muddystreams, rub a little salt down the backbone, laythem in strong brine tor a couple of hours beforecooking, and serve with one of the sauces describedabove. Carp should have the gills removed, as theyare always muddy from burrowing.Ed, Broiled.— Skin, clean well with salt to removeslime, slit down the back and remove bone,cut into good-sized pieces, rub inside with egg»if you have it, roll in cornmeal or dry breadcrumbs,season with pepper and salt, and broil toa nice brown. Some like a dash of nutmeg withtjieseasoning.